Shaking Beef

One of my first experiences with Vietnamese food was Vietnamese spring rolls and beef cubes with lime juice. It was a great introduction into the cuisine! When I saw a recipe for Bo Luc Lac (also known as shaking beef) pop up, I knew I wanted to give it a try.

It was just like I remembered it, with most of the flavour coming from the very simple dipping sauce. I used stewing beef, and it came out tender and needed just a slight sprinkle of salt and fresh ground pepper at the end for the perfect touch.

I served it with some lettuce (rip off a small piece, using it to grab a cube of beef, and dip the whole bite into the lime juice), and it made for a fresh tasting meal.

Shaking Beef

Beef Cubes with Lime


The Marinade

  • 2 tablespoons minced garlic
  • 1/2 tablespoon Splenda
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sesame oil
  • Juice of one lime approx. 1 tablespoon
  • 1 tablespoon crushed garlic
  • 1 teaspoon ground white pepper


  • 1/2 onion sliced thin
  • 4 green onions
  • Oil for cooking
  • Lettuce

The Dipping Sauce

  • Juice of 1 lime approximately 1 tablespoon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked pepper


  • Combine all the ingredients to the marinade in a large ziploc bag and add the cubed beef. Massage into the meat and marinate for the day.
  • Heat about a tablespoons of oil in a large cast iron pan. When it gets hot, add the beef cubs and sear on all sides. (Sear in batches, removing the beef from the pan.)
  • While the last batch is searing, throw the sliced onions into the marinade left in the bag.
  • When the beef cubes are complete, add another tablespoon of oil to the pan and heat up.
  • Add the sliced onions and saute for minute until softened.
  • Add the beef cubes back into the pan, and toss to mix.
  • Garnish with the green onions and serve with lettuce and dipping sauce.

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